Lemony Shrimp & Rockwell Bean Stew with Spaghetti

• servings: 6-8 servings
• active time: 45 min
• total time: plus precook bean time

Ingredients

½ pound Belden Barns Rockwell beans, cooked and drained *

1 teaspoon fresh lemon zest and 2 tablespoons juice

1 teaspoon sweet or smoked paprika

2 garlic cloves, grated

Kosher salt and black pepper

1.5 pounds peeled, deveined large shrimp (tails removed)

4 tablespoons unsalted butter (½ stick)

2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)

2 cups chicken stock or vegetable stock

2 tablespoons finely chopped fresh parsley (optional)

Butter and olive oil to taste

1 pound spaghetti, cooked (or substitute slices of toasted crusty bread for a lighter meal)

Directions

* Follow our instructions for cooking dry beans under "Bean Cooking Basics" before starting this recipe.

Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Stir in a knob of butter and a glug of olive oil and serve over spaghetti. (Or for a lighter meal, forget the spaghetti and serve with slices of toasted of crusty bread.)

Notes

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. Plus, winter is citrus season so a perfect time for a lemony dish.

You can take the dish in a number of directions. Substitute the shrimp with an equal amount of flaky white fish or even seared scallops.